Coconut Coffee Liqueur Cake

Recipe by Baby Kato
READY IN: 40mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make cake mix according to instructions on package.
  • Add the instant coffee and mix well.
  • Pour the batter into 2 greased and floured 9 inch cake pans.
  • Bake according to instructions on package.
  • Place on wire rack to cool completely.
  • With a large serrated knife, split each cake horizontally to make 4 layers.
  • Sprinkle 1/4 cup of the Tia Maria on the cake layers and set aside. Try to add the same amount of liqueur on each cake.
  • Make the vanilla pudding using the package directions, -- please note -- that you have to use the remaining 1/4 cup of Tia Maria as part of your liquid ingredients in the pudding .
  • Spread 1/3 of the pudding between each layer of cake as you assemble it.
  • Whip cream with sugar until stiff peaks form and spread the top and sides of cake the cake and sprinkle with the toasted coconut.
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